Chicken Breast Recipe

Prepare chicken

If breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch for even cooking. Pat dry with paper towels.

Make marinade

In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until combined.

Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over chicken, turning to coat all sides. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours. If refrigerating, bring to room temperature for 15 minutes before cooking.

Sear chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and oil is shimmering, remove excess marinade from chicken (do not wipe completely) and place breasts in the skillet without crowding. Cook 4–5 minutes undisturbed until golden brown.

Flip and braise

Flip breasts and add remaining 1 tablespoon butter and pour in 1 cup chicken broth (or water). Reduce heat to medium-low, cover pan, and let simmer gently 6–10 minutes depending on thickness, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F).

Rest

Transfer chicken to a plate and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute.

Finish and serve

While chicken rests, spoon any pan juices into the skillet and simmer quickly to reduce slightly if desired. Stir in chopped parsley. Serve chicken breasts topped with pan juices and parsley, with lemon wedges on the side.